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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Really delicious soup, easy and quick to make. Ingredients:
3 tbsp butter |
3 tbsp olive oil |
1 green onion, chopped |
1 leek, chopped |
6 small zucchini, skins on, chopped |
4 cups water |
2 tbsp chicken bouillon powder |
1/4 cup of shredded cheese, cheddar or gouda |
1/4 tsp each, rosemary and thyme |
1/2 tsp ground black pepper |
1/4 cup chopped parsley (i run out of parsley and used chives) |
Directions:
1. In a medium-sized cooking pot melt butter and olive oil over medium heat; add chopped onion and leek and cook for 5 minutes, stirring occasionally until softened. Add zucchini and mix well. Let soften 5 more minutes.
2. Add water and bouillon and take it to a boil. Reduce heat and simmer, covered, for 15 to 20 minutes or until zucchini is just tender.
3. In a blender or food processor, puree soup in batches and return to pot. Stir in cheese and bring soup to boil
4. Add herbs, black pepper, and stir well. Season to taste with salt.
5. Garnish with chopped parsley when serving. Serve soup hot.
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